Pumpkin Cheddar Muffins

These pumpkin cheddar muffins are unique, surprising, and extremely delicious. They’ll be a new favorite!

What is the first thing you do when you pick up a new cookbook?

Do you read the information on the back?

Look at the pictures?

Check the table of contents?

I’m a flipper. I flip through the pages to see what catches my eye. Then I delve in deeper.

One of the first things I noticed about Baked Explorations by Matt Lewis and Renato Poliafito was the friendly layout, deep, rich colors and wide variety of recipes.

Other things I loved:

There are sections about kitchen tools/equipment and terms/brand recommendations. Both include very educational and helpful information, especially if you are a new baker.

The authors have a sense of humor which makes the cookbook really enjoyable to read.

Each recipe includes a “Baked Note,” which is helpful information about the recipe or an educational/interesting tidbit about that particular dessert. I love this feature. It makes this book different than any other baking cookbook.

Huge variety of recipes from Black and White Cookies to Monkey Bread to Strawberry Jello Salad.

Things I wished were different (because I’m always going to give you my honest opinion!):

I wish there was more pictures. I’m a very visual person and I love my cookbooks to be jam packed with color photographs. I’m greedy–I want a picture of every recipe. However, the photos definitely make up in quality what they lack in quantity–they are gorgeous. (Photos by Tina Rupp.)

Authors’ bio (from publisher): “Matt Lewis and Renato Poliafito left their day jobs in advertising five years ago to open their bakery, Baked, in Brooklyn, NY, to immediate praise from fans across the country. The authors have been featured on Oprah, the Today show, the Food Network, and Martha Stewart. Their first book, Baked, was an IACP award nominee. Lewis and Poliafito live in New York City.”

Some recipes that I really want to try:

Whiskey Pear Tart

Chocolate Mint Thumbprints

Orange Creamsicle Tart

Sweet and Salty Brownie

Maple Cupcakes with Maple Cream Cheese Frosting

I mean, really. How good do those all sound? In reality, I should just say that I want to try:

every

single

recipe

!

So, if you even have the smallest sweet tooth, make sure you order the book.

The recipe I tried was Pumpkin Cheddar Muffins and they did not disappoint. They are positioned in the breakfast portion of the book, and let me tell you–they are good. Especially if you’re someone who doesn’t love super sweet breakfasts. They have the perfect balance of sweet and savory with a touch of cayenne to keep things interesting.

The authors suggest topping with pumpkin seeds which would look beautiful and add a great crunch, but I used all mine for these recipes and didn’t have any left.

Pumpkin Cheddar Muffins

Yield:12 muffins

Total Time:40 minutes

Prep Time:10 minutes

Cook Time:20 minutes

These pumpkin cheddar muffins are unique, surprising, and extremely delicious. They’ll be a new favorite!

Directions:

1. Preheat the oven to 400 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.
2. In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.
3. In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.
4. Dive the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.
5. Muffins taste best when eaten fresh, but they can be made ahead of time and reheated in a 200-degree oven.

Recipe used with permission from Baked Explorations by Matt Lewis and Renato Poliafito

Verdict: So tasty! I loved the flavor complexity of these muffins. They would be really great with the pumpkin seeds on top to add some textural variety.Husband’s take: He never tried them. I think know he was a little freaked out by the cheddar-pumpkin combination. My parents were visiting and tried the muffins though and loved them. My mom asked for the recipe. Here it is mom!Changes I would make: Not a single one. These aren’t low-fat, with a whole stick of butter plus the cheese, but they are a great treat. They would be fantastic for a brunch. Also–I have a good helping of butter on them for the pictures, but they really don’t need it. They are very moist and delicious without it. But…a little extra butter is never a bad thing.Difficulty: Easy!

UPDATE: GIVEAWAY IS NOW CLOSED. THE WINNER IS BIG FAT BAKER. CONGRATS! I contacted you via email.

Disclosure:I was sent a free book to review and free brownies to try. However, all opinions expressed in this post are, as always, 100% my own. I was not compensated for this post other than the free book/brownies.

I entered Farmgirl Gourmet’s giveaway

These muffins look SO good.

I also subscribe to you by RSS

I’m not a baker. Just like your husband is not a vegetarian. But i try. I can make cake out of boxes very well… but when i try to bake say, beer bread muffins? nope. hard. as. rocks. maybe i’ll try this

I follow not Rachel ray on twitter.

I subscribe via RSS feed.

Love new recipes and new cookbooks! I’m with you – lots of pictures will pull me in. Lack of or none at all will turn me off. There have been books on my lists before that I completely turned down due to no pictures!

I can not wait to try this recipe! sounds delicious.

I went to Brooklyn (from Portland, OR) in August and vistited the Baked Bakery just to meet those fellas. I have been obsessed with their recipes since I saw them on Martha a couple years ago. I don’t have this cookbook yet, and would love to have it! I “liked” your FB page, “liked” Baked ages ago, subscribed to your blog, mentioned you on my FB page, and commented. Please pick me!

And now I just tweeted about the giveaway. Whew, this is keeping me busy when I’m supposed to be working <_<

I visited Farmgirl Gourmet and entered the giveaway there.

I am going to do a mini version of these muffins for our Thanksgiving Morning breakfast/brunch! They will be perfect! I ‘liked’ baked on FB; subscribed to email; shared link on FB; tweeted post; posted comment here and will now go to another’s giveaway to register with them! This is F U N!!!

Make sure you leave separate comments for each of the methods you used to enter, or I can’t count them as multiple entries! :) PS: Mini versions sound GREAT, especially with how dense and rich these muffins are. Great idea!

Thanks Rachel! It’s kinda a trick that I use for muffins. Older ladies watching there weight (lol) will eat 2-3 mini muffins where they won’t touch a regular size one; they would rather starve ;) Doing the mini version, they can ‘sample’ heehee!!! Really looking forward to trying them. Prob do a trial run Thursday on my day off!

Like you on FB!

Liked Baked on FB

Already subscribed to your emails :)

WOW! I’m a “flipper” too and those recipes look awesome! Plus, My DIL is a baking fiend, trying out new recipes all the time and posting them in her blog about baking and having a new baby :-) Hope I can give her this book for Christmas!

I also left a comment on the page with the Sticky Cinnamon Scrolls.

I visited Cooking with Books and left a comment (virtual potluck participant). :)

I also left a comment on Theresa Greco from Foodhunter’s Guide chose the book Dolci: Italy’s Sweets
I am posting Anonymously because I don’t have a profile and their pages want a profile.
I like yours it lets me use a name and email.

I have commented here, “Liked” Not Rachel Ray on FB, added my name/email to your email subscription, shared this giveaway on my FB page, “Liked” BAKED on FB, and visited FarmGirl Gourmet and signed up for her contest :-)

Excelente receta. Sencillamente exquisitos.

Thank you!

Your email address will not be published. Required fields are marked *

Comment

Did you make this recipe? Rate it:

Name *

Email *

Website

Subscribe and get every recipe delivered to your email!

About Rachel COoks

Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)

Subscribe via Email

Never miss a recipe! Subscribe to receive new post updates via email and get a FREE ebook filled with 10 of our family's favorite recipes:

Categories

Categories

Archives

Archives

Looking for something?

Some posts contain affiliate links. That means if you click through and buy something, I get a small percentage of the purchase at no added cost to you. This money goes towards the many expenses involved in running this free website. Thank you for supporting me in this way!